Gluten-Free Buttermilk Pancakes

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Traditional buttermilk pancake taste without the gluten; dense and fluffy at the same time. Using whole grain flours not only helps flavor and texture, but increases nutrition. The instructions take into account that some gluten-free flours are thirstier than others. The pancakes freeze well, too. Just pop a frozen pancake in the toaster for a quick breakfast or snack.



Step: 1

Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.

Step: 2

Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)

Step: 3

Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Step: 4

Serve hot or wait until completely cooled before freezing.


Per Serving: 114 calories; protein 3.5g; carbohydrates 15.8g; fat 4.4g; cholesterol 38.2mg; sodium 128.3mg.

Eating best breakfast to continue the day has become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me energy to take on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feeling full longer, and not want likely grab a snack out of the vending machine before break .

Make fruit a at 7.00 clock habit is simple . Easy as put the fruit in your fridge next to the sweet drink or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.

Give your body a bit of sugar in the morning is important to move your metabolism for the day and fuel to your brain, which, incidentally, requires a continuous supply of sugar in the way of process glucose, amounting to around 120g daily. There is also substantial evidence to support the idea that a diet high in fibre can reduce your risk of a number of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you strong and healthy.

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